Categories: Breakfast
Ingredients
- 1 cup plain flour (all purpose flour)
- 2 tsp baking powder
- Pinch of salt and pepper
- 1 egg
- 3/4 cup + 2 tbsp milk
- 1 1/4 cups grated cheddar cheese
- 1 1/4 cups chopped ham
- 1 1/2 cups shallots / scallions , finely sliced (about 4 stalks)
- Cooking:
- 2 - 3 tbsp butter
- Toppings (optional):
- Sour cream
- Extra chopped shallots
- Extra chopped ham , cooked
Directions
- Place flour, baking powder, salt and pepper in a bowl. Mix to combine.
- Make a well in the centre. Add egg and milk. Mix until flour is incorporated – small lumps is fine (see video / photo in post).
- Add cheese, ham and shallots. Stir through – it should have a soft dropping consistency.
- Heat a non stick pan over medium high heat (or medium if your stove is strong).
- If using extra ham for toppings: cook it in just 1 tsp butter until golden, then remove onto paper towels to drain.
- For the pancakes: Add about 2 tsp butter, swirl to melt.
- Place 1/4 cup batter in the pan (Note 4), then roughly spread into a 7cm / 3" circle. Repeat to fill the pan (I do 3 in a small pan, 4 in a large).
- Cook for 2 minutes until the underside is deep golden. Don’t wait for bubbles like normal pancakes, they won’t appear.
- Flip and cook the other side for 1 1/2 minutes. Remove onto a rack.
- Add a bit of extra butter and repeat with remaining batter.
- Serve with dollops of sour cream (virtually mandatory!), sprinkled with extra cooked ham and shallots, if desired.